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Classic Tiramisu Kiểu Douyin
30 phútthời gian
Trung bìnhđộ khó
8Khẩu phần
—Đánh giá
CoffeeDessert

Classic Tiramisu Kiểu Douyin

Món truyền thống · Vietnamese-Italian Fusion

A traditional Tiramisu Kiểu Douyin, featuring layers of coffee-soaked ladyfingers and a rich mascarpone cream, dusted with cocoa powder. This version emphasizes the authentic flavors and textures.

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Nguyên liệu

  • Ladyfingers (Savoiardi)24
  • Mascarpone cheese500g
  • Eggs (yolks)4
  • Granulated sugar100g
  • Strong brewed coffee200ml
  • Dark rum or Marsala wine2 tbsp
  • Unsweetened cocoa powder3 tbsp
  • Saltpinch

Các bước

  1. 1

    Whisk egg yolks and sugar in a heatproof bowl over a double boiler until pale and thickened. Remove from heat and let cool.

  2. 2

    Gently fold the mascarpone cheese into the cooled yolk mixture until smooth.

  3. 3

    In a separate bowl, combine brewed coffee and rum/Marsala wine.

  4. 4

    Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

  5. 5

    Arrange a layer of soaked ladyfingers in the bottom of a serving dish.

  6. 6

    Spread half of the mascarpone cream mixture over the ladyfingers.

  7. 7

    Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.

  8. 8

    Cover and refrigerate for at least 4 hours, or preferably overnight.

  9. 9

    Just before serving, dust the top generously with unsweetened cocoa powder.

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Bánh Hồng Bình Định (Traditional Pink Rice Cake)
Món truyền thống
DessertVietnamese Cuisine

Bánh Hồng Bình Định (Traditional Pink Rice Cake)

A traditional Vietnamese dessert from Bình Định province, Bánh Hồng is a delicate, chewy cake made from rice flour, tapioca starch, and coconut milk, steamed to perfection and often served with a sprinkle of toasted sesame seeds. Its signature pink hue comes from natural coloring, typically beet juice or roselle flowers.

75 phút

Glutinous rice flour · Tapioca starch · Granulated sugar · Coconut milk (full fat)